Lyon-style dumplings reinvented on the griddle
Ingredients (serves 4)
- 4 cooked quenelles (veal or pike)
- 200 g of crab meat (or spider crab, or lobster)
- 8 slices of smoked bacon (approx. 5 mm), cut into small pieces
- Salt and freshly ground pepper
- 1 dash of cognac
Griddle preparation
1. Preheating
Turn on the griddle.
2. Preparing the quenelles
Cut the quenelles in half lengthwise, rounding the edges slightly so that each half sits flat on the griddle.
3. Cooking the quenelles
Drizzle a few drops of olive oil onto the griddle. Place the half-quenelles on their widest side. After 2 minutes, turn them over, season with salt and pepper.
4. Garnishes
On one side of the griddle, roast the bacon pieces.
Place the crab meat in the centre, season with pepper only, add a few drops of cognac and cook for no more than 1 minute. Set aside immediately.
Finishing and serving
On very hot plates, arrange 2 half-quenelles per person. Top with the crab meat, then finish with the roasted bacon pieces.
This recipe should be prepared quickly (5 to 6 minutes) to preserve the heat and intensity of the flavours.
Ideally serve with a well-chilled Beaujolais Blanc.
Recipe by Patrick Asfaux for Vivaplancha
